Can’t get enough of small seafood---Steamed scallops

Overview

In the golden autumn and September seafood season, various seafood are on the market in large quantities. Scallops are a relatively common shellfish. According to the way of eating in Qingdao, after steaming, they are served in the pot. Just a little minced ginger, rice vinegar, or nothing is needed, and the taste is very delicious. The whole family sits together, one by one, and enjoy themselves

Tags

• hot dishes
• home cooking
• seafood
• ginger powder
• live scallops
• rice vinegar

Ingredients

Steps

1. 1 Small seafood must be eaten alive. It is rare to buy bad ones now. If you are not sure, look at the scallop with its mouth open and move it. When it closes its mouth, it is alive, but be careful not to pinch your hands;

   

2. 2 Rinse scallops under running water

   

3. 3 Add water to the pot and place the scallops on the grate

   

4. 4 Cold water pot

   

5. 5 After the water boils, the scallops will open in about 5 minutes, starting from the time when the heat comes out from the edge of the pot. If you are not sure, just open the lid and take a look, and the scallops will open;

   

6. 6 Serve the steamed scallops directly on the plate, dip them in ginger and rice vinegar sauce, and eat immediately

   

7. 7 When eating scallops, you don’t need to take off the sides and scallops, just eat them directly without throwing anything away;